Murdoch books – 365 Challenge: Squid Risotto

July 18, 2011No Comments

365 challenge installment number 8 – wow where has the time gone. I remember the first month I participated in the 365 challenge, it was such an exciting little project and I was, and still am, so excited to be a part of it. Perhaps for this very reason I ponder the 8 months of this challenge (whilst I have been participating) that have already passes. Sadly this fact also symbolises that nothing lasts forever and soon this challenge will also be complete. However before I get too sad and morbid let’s talk about this month’s fabulous challenge – Squid Risotto.

As an Italian I love risotto, and to combine risotto with one of my favorite seafood makes this dish especially special. Often when I go to buy squid at my local fishmonger all I usually find is Octopus or baby octopus but this time I was lucky to find one squid which weighed about half what I needed so I compromised and bought the rest in baby octopus.

What I love about this risotto is that it uses not only stock but wine which gives it another depth in flavor which I find some risottos lack. Let me just say, this is another one of those easy recipes which is very impressive. Yes, it does take a little attention (as any risotto does) but what doesn’t in the kitchen?

After 8 months I feel like I am starting to sound like a broken record, why? Honestly after trying 8 recipes in ‘365 good reasons to sit down to eat’ my feelings on most of, if not all of Reynaud’s recipes is almost the same. They are all to be applauded for their ease, taste and ‘wow’ factor. I have a new found appreciation for how well thought out his recipes are. I think the book ‘365 good reasons to sit down to eat’, which is the heart of this challenge is one of those recipe books that you can have confidence in just about any recipe you try.

SQUID RISOTTO

Ingredients:

3 French Shallots

3 green asparagus spears

1 red capsicum

3 tablespoons olive oil

400g squid, prepared and sliced (If it has not already been done, get the fishmonger to clean it, it’s a nightmare otherwise)

350g Arborio rice (don’t think of using another type of rice, this is the one that gives it the right consistency)

300ml white wine

500ml vegetable stock

50g grated parmesan cheese (fresh is best)

Salt and pepper

How to:

Peel and slice the shallots, cut the asparagus spears into rounds after trimming the ends, and dice the capsicum.

Heat the olive oil in a wide saucepan and sauté the shallots, asparagus and capsicum. Note: You want to sauté for a few minutes.

Add the squid and rice, allow the rice to become pearly. Moisten with the white wine and a little vegetable stock. Cook for 20 minutes over low heat, regularly moistening with the vegetable stock.